Spiced bulgur salad with roasted aubergine
Recipe for an easy, filling bulgur salad with chickpeas and roasted aubergine, tossed in a spiced vinaigrette. Perfect as a main-course salad or as a side dish.
Servings 4 people
Calories 615kcal
Ingredients
- 2 aubergines, cut into cubes
- 200 ml fine bulgur
- 1 tin chickpeas, drained
- 1 cucumber, cut into cubes
- 1 red onion, cut into thin strips
- 2 handfuls flat-leaf parsley, finely chopped
- 140 g feta
- 40 g unsalted pistachios, roughly chopped
Vinaigrette
- 50 ml olive oil
- 1/2 lemon, juice of
- 1 clove garlic, grated or crushed
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- Salt and freshly ground pepper
Instructions
- Toss the aubergine with a good glug of oil, spread it out on a baking tray lined with baking parchment and season with salt and freshly ground pepper. Roast in a preheated conventional oven (top and bottom heat) at 225°C for about 25-30 minutes - turning once halfway through.Leave to cool.
- Meanwhile, cook the bulgur according to the packet instructions, rinse under cold water and leave it to drain well in a sieve.
- Mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Put the bulgur, chickpeas, roasted aubergine, red onion, cucumber, parsley and pistachios in a large bowl. Crumble in the feta, pour over the vinaigrette and toss everything together well. Season to taste with salt and freshly ground pepper - and a little more lemon juice if needed.
- Divide the salad between 4 bowls and serve.
Nutrition
Calories: 615kcal | Carbohydrates: 78g | Protein: 22g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 435mg | Potassium: 1194mg | Fiber: 23g | Sugar: 16g | Vitamin A: 490IU | Vitamin C: 15mg | Calcium: 274mg | Iron: 5mg